β-damascenone

80 µg per capsule

“Damascenone, berries, like a stale highly-hopped beer”

Certified beer flavour standard used to train professional beer tasters to recognize and scale the intensity of damascenone character. Damascenone is formed in beer from breakdown of precursors derived from hops. Its intensity can increase during storage of highly-hopped beers.

Flavour cards

Flavour standard information

enter batch code

Technical specification

Assessment

The best way to detect the stale hop character associated with beta-damascenone is as follows. Cover the beer with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.

Amount of flavour per capsule

80 µg per capsule

Threshold

The flavour threshold of beta-damascenone in beer is 25 µg / l.

Origins

Beta-Damascenone is formed in beer from breakdown of precursors derived from hops. The amount formed is proportional to amount of (green) hop material added to the wort.

Confusions

Not yet known

Importance

Beta-Damascenone is a component of fresh hop aroma in beer. The intensity of this flavour note increases during ageing of beer in pack, particularly in the case of beers which have been highly hopped.

CAS registry number

The CAS registry number of beta-damascenone is 23696-85-7.

Other names

damascenone

beta-damascenone

fermentone

floriffone

rose ketone-4

rosenone

4-(2,6,6-trimethyl cyclohexa-1,3-dienyl) but-2-en-4-one

trimethyl cyclohexadienyl butenone

(E)-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one

(2,6,6-trimethyl-1,3-cyclohexadien-1-yl) butenone

1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one

Remarks

Beta-Damascenone is a difficult flavour note for tasters to describe. Flavour terms used by tasters for this compound span a broad range and tend to be used inconsistently.